Journal

While this was good, it felt incomplete. I suppose if I had the time to let it soak it may have improved the texture over all, but maybe adding a can of tomato sauce? I don't know it was missing something. It was super simple to put together though.

I am out of local beef. Luckily for me, DTFM starts in 6 days. I did order some meats from the Iowa Food Coop, but my chosen provider was out of beef. That being said, I ran out to whole foods to get some grass fed beef and went from there. Shannon Skipped the onions, but I think they added a nice flavor overall.

I took the time to cook down the onions. I added a bit of Salame Rosa to the mix. I made Shannon's first, without onions, then spent the time to get the onions to the nice flavor profile they expect. The pieces worked together very well.

I put the sauce / brining mixture together, while getting my HVAC it's regular service. I apparently had forgotten to get green onions, so just skipped that step, for the most part I think it came together pretty well. At the time of cooking I guess 350F or 375F, after a bit of googling, 375F translates to the grill temperature wanted. So I headed that way. The chicken turned out a little spicy, but not to much. It was, maybe, a bit to salty. I feel like I should've watered down the soy sauce a bit, but I can make a note of that for next time.